Root Chips

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             FOOD FUNNY
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Thanks to Rosemary Zwick for this one:
 
Two middle-aged women who were constantly on a low-fat diet were on
their daily exercise stroll. They were talking about how hard it is to
lose weight as one gets older. One woman complained that she was in good
physical condition, but there was too much weight under her arms. The
other said that no matter how much she exercised, there was too much
poundage on her abdomen. It seemed like it was there to stay. Her
companion agreed, saying, "It's true. The lard works in mysterious ways."

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             TODAY'S RECIPE
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I'm not going to try to pass off these crispy fried treats as healthy,
but they sure are good.

Root Chips

1-1 1/2 lbs (450-675 g) total combination of baking potatoes, sweet
potatoes, large carrots, celery root (celeriac), parsnips, turnips,
rutabagas (swedes), and red or yellow beets, peeled
Vegetable oil for frying
Salt to taste

Using a mandoline, sharp knife, vegetable peeler, or food processor, cut
the vegetables as thinly as possible. Heat the oil in a deep fryer or
deep, heavy pot to a temperature of 375F (190C). Fry the vegetables, one
type at a time, until crisp and golden brown - time will vary for the
different vegetables. Add just a few slices at a time and poke them with
a wooden chopstick as they cook to separate them. Drain on paper towels
and sprinkle with salt. Serve immediately.
Serves 4 to 6.
Received on Mon Mar 24 00:17:22 2008